Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre |
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| Authors: | Yana Jorge Polizer-Rocha José M. Lorenzo Daniel Pompeu Isabela Rodrigues Juliana Cristina Baldin Manoela A. Pires Maria Teresa A. Freire Francisco Jose Barba Marco Antonio Trindade |
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| Affiliation: | 1. Faculty of Animal Science and Food Engineering (FZEA), Department of Food Engineering, University of Sao Paulo (USP), 255, Duque de Caxias Norte Avenue, Pirassununga, 13635-900 Brazil;2. Centro Tecnológico de la Carne, RúaGalicia Nº4, Parque Tecnológico de Galicia, 32900 Ourense, Spain;3. Labonathus Biotecnologia Internacional Ltda, Sao Paulo, Brazil;4. Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Universitat de València, Avda. Vicent Andrés Estellés s/n, 46100 València, Spain |
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| Abstract: | This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance. |
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| Keywords: | Beef burgers colour parameters cost reduction Pea fibre sensory acceptance texture profile |
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